Randy’s Famous BBQ Chicken Thighs
I will preface this recipe with a quick anecdote. In my younger years, when I was still a bachelor, I did not own a stove/oven. I cooked all my meals on a barbecue and/or a hot plate. I had recently bought my first house (740 square feet) and the oven that it came with was so filthy I threw it out! Needless to say, I fixed a lot of BBQ meals and a mean pot of spaghetti! I fixed them 20 some years ago for my then “soon to be wife”, Beth, and we still enjoy them today!! I hope you enjoy them too!!
Randy’s famous BBQ chicken thighs ingredients
- 1 package of 4 boneless/skinless chicken thighs
- ½ cup teriyaki marinade
- ½ cup water
- 1 tablespoon crushed red pepper (or several vigorous shakes)
- 4 full turns of cracked black pepper from a grinder
- ½ tbsp garlic powder
- In a square Pyrex dish, mix teriyaki with water.
- Shake in red pepper flakes
- Place 4 thighs in the mixture.
- Take two forks and begin tenderizing the thighs by piercing repeatedly, flip and repeat on other side.
- Sprinkle with garlic powder and ground black pepper.
- Cover with plastic wrap and let stand for 30 minutes. Then put in refrigerator overnight
- In the morning, flip the thighs and re-cover with wrap. Place back in fridge
- When you get home from work, remove the thighs from the fridge.
- Preheat BBQ to 450- 500 degrees
- When bbq comes to desired temp, place thighs on the grill for 3 minutes give them a ¼ turn for grill marks (leave on same side) and cook another 3 minutes.
- Flip and repeat.
I served this meal with a fresh green salad, Grilled zucchini, and rice. (Serves 2)
I like to enjoy a short cocktail when I prepare and cook my meal. On a nice warm summer evening I like to make a Ramon Margarita! It’s a simple recipe:
- Fill a small tumbler glass (halfway) with shaved or crushed ice.
- Add approximately 3 oz of regular soda water (I use Fred Myer brand lemon lime).
- Add approximately 1 ½ oz of Repisado Tequila (I recently found a good- yet pretty inexpensive brand Lunazul)
- Squeeze a ¼ lemon or lime (whichever you prefer)
- Add a dash of Grand Marnier and stir